Chutney Sauce
From The Samaritan cookery book, 1903
Recipe by Mrs. Thomson, Cransley, Pollokshields.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2010Calories
3 gProtein
473 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories2010 kcal
Protein2.5 g
Carbohydrates473 g
Fiber1.1 g
Sugars454 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium66181 mg
Potassium470 mg
Calcium181 mg
Iron3.1 mg
Magnesium49 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C207 mg
Vitamin A14 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.4 mcg
Choline1.7 mg
Caffeine0 mg
Water1037 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 72. The excerpt below is the record exactly as published.
CHUTNEY SAUCE. i quart vinegar. 3 lbs. gr'-en gooseberries 1 lb. moist sugar. 4 ozs. currants. 6 ozs. salt. 2 drs. turmeric. 1 oz. onions. £ oz. mustard. 2 drs. cayenne pepper. 2 drs. ground nutmegs. 2 drs. ground pimento
Cook this with the app: pantry check, scaling, and the assistant.